This is a light way to round off a rich, pasta dinner, or any dinner for that matter!
Ingredients
- 200g caster sugar
- ½ cinnamon stick
- 1 tbsp pomegranate molasses (optional, from Sainsbury’s)
- Juice of about 6 pomegranates, or 600ml pomegranate juice, plus extra pomegranate seeds to decorate
- 2 large free-range egg whites
Method
- 1. Combine the sugar, cinnamon, molasses and 100ml water in a small pan and heat gently until the sugar has dissolved. Cool completely, then combine with the pomegranate juice and taste.
- 2. Beat the egg whites to soft peaks in a bowl, then fold into the sorbet mix. Either churn in an ice cream maker or freeze for 2 hours in a metal bowl, beating the edges of the sorbet every 30 minutes until it is firm but has a lovely smooth, mousse-like texture.
- 3. Layer the pomegranate seeds and sorbet in dessert glasses or bowls.
Nutritional info
Per serving (based on 6): 190kcals, trace fat (trace saturated), 1.3g protein, 49.3g carbs, 46.7g sugar, 0.1 salt